Cheesy Chicken Mexican Dip

Happy day after Memorial day! It’s one of those holidays that just screams BBQ, grilling, fresh fruit and yummy dips…this is one of my family favorites. It’s a staple on game day in the fall, and a must have for picnics, potlucks and parties in the summer…did I mention easy? That too!

This is what you’ll need:

Chicken, cheese (I used cheddar jack), refried beans, salsa or canned tomatoes with peppers, and Mexican seasoning…

Place all the ingredients in a crock pot…

And cook for 2-3 hours on high, or 4-6 hours on low, stirring periodically until headset through…then serve with tortillas, chips and your favorite taco toppings! I serve it with dishes of chopped onions, chiles, Jalepenos, tomatoes, avocado…anything you like on tacos or burritos will be good with this!

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Cheesy Chicken Mexican Dip

Ingredients

• 2 cans of cooked white meat chicken (or about 1 1/2 pounds of cooked chicken tenders cooked and shredded)
• 1 large (30 oz)can of refried beans
• 1 jar of salsa (or 2 cans of rotel)
• 2 C of cheese
• 1 T taco seasoning (I used Rachel’s homemade taco seasoning)

Mix all ingredients in a crockpot. Cook on low for 4-6 hours, or high for 2-3 hours until heated thoroughly. Serve with chips, tortillas, and taco fixings.
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